How to make Arbi Ke Papad - The popular papads made from colocassia (arbi).
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Colocassia, Gram flour
Cuisine : Indian
Course : Snacks and Starters
Arbi Ke Papad Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Arbi Ke Papad checkout Arbi Cutlets, Patra, Patra, Arbi Ke Kabab . You can also find more Snacks and Starters recipes like Paneer Frankie, Talela Rawas, Lemongrass Chicken Skewers, Patra Wrapped Paneer.
Prep Time : 1-2days
Cook time : 6-10 minutes
Serve : 10
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Arbi Ke Papad Recipe
Colocassia 5-6 medium
Gram flour 2 cups
Red chilli powder 1 teaspoon
Asafoetida 1/2 teaspoon
White pepper powder 1/2 teaspoon
Salt to taste
Carom seeds (ajwain) 1/4 teaspoon
Oil 1 tablespoon
Refined flour (maida) for dusting
Method
Step 1
Wash and boil colocassia in sufficient water till done. Peel, mash and keep aside. Sieve together gram flour, red chilli powder, asafoetida, white pepper powder and salt. Add carom seeds, one tablespoon of oil, mashed colocassia and knead to a soft dough.
Step 2
Cover with a muslin cloth and keep aside for half an hour. Divide the dough into twenty-four equal portions.
Step 3
Roll out into thin papads using refined flour, if required, for dusting. Spread these rolled papads on plastic sheets and dry in the sun for a day.
Step 4
Heat sufficient oil in a kadai and deep-fry the papads till crisp. Drain onto an absorbent paper and store in airtight containers.
